The origin of hunter-style gravy, or “sauce chasseur” as the French call it, remains rather unclear. Seen on modern menus today, the term hunter-style or hunter’s sauce typically refers to a recipe that includes sautéed mushrooms and is made from beef demi-glace. Some sources suggest the sauce got its name from the practice of hunters returning home from a successful hunt and foraging for mushrooms along their route. Other sources speculate instead of wine—a common ingredient in modern hunter-style gravies—hunters employed the blood from their kill in the recipe. I prefer to believe the latter and have sought to create a recipe that aims to celebrate the ritualistic nature of returning home from the woods after a great day bagging grouse. Continue reading “Real Hunters Know Their Gravies: Roasted Grouse with Hunter-Style Gravy”
Teriyaki, when loosely translated, refers to both the shiny and grilled nature of the dish. The teriyaki method of cooking originated in Japan hundreds of years ago, though, today, variations of the sauce and technique vary throughout the world. Still, most recipes follow the fundamentals: grilled or broiled meat tossed in a sauce reduction of soy sauce, mirin and honey or sugar. Continue reading “Quick, Hot, Delish: Pheasant Teriyaki Stir-Fry”
Much like mail carriers, deer hunters live by an unspoken creed— neither rain nor snow nor heat nor the gloom of the early morning will keep us from the field.
In that same regard, adverse weather will never curtail our zeal for a flame-grilled supper. Continue reading “How to Avoid a Grill-Master Felony: Venison Carne Asada”
During ice fishing season, when a frozen walleye could double as a crowbar, there are important steps to making sure fish always tastes great, no matter how long it has been petrified. Continue reading “Tips for Making Certain Frozen Fish Don’t Ruin Your Fish Fry: Walleye Po-Boy”
For those select few lucky, talented hunters, there is always that seasonal dilemma: what to do with all that game and fish taking up real estate in the freezer?
Cajuns in Louisiana, nearly 300 years ago, had the right idea—use what you have, add ample amounts of spices. Continue reading “A Stew that Will Stick to Your Bones: Wild Game Gumbo”
Elk , in regard to big game, remains best in class, perhaps only second to caribou (at least in a culinary sense). Elk’s super lean meat requires no additions, no handful of spices.
Elk is the Mariano Rivera of meats—as long as everything leading up to it is on-point, this protein will seal the deal. Continue reading “Premiere Wild Game, an Italian Favorite: Elk Lasagna”
Since the pheasant originally hails from the East, it only makes since that its meat both accommodates and accentuates Eastern spices and recipes. The dish satay, though its origin remains unclear, is traditionally believed to have originated in Indonesian or Malaysia as a street vendor adaption of Indian kebabs. Marinated in a mix of special spices and skewered with bamboo sticks then grilled over an open flame, this variation of pheasant makes for quite a treat when you pair it with a Thai peanut sauce made famous by The Elk Public House in Spokane, Washington. Satay can be served over jasmine rice or ketupat (rice dumplings). Feel free to forego the homemade marinade recipe and instead marinate your pheasants strip in your favorite store-bought sauce. However, be certain not to miss out on this great-tasting Thai peanut dipping or drizzle sauce. Continue reading “Grilled Pheasant on Sticks with Spicy-Peanut Dipping Sauce: Pheasant Satay”
For most wingshooters, when it comes to preparing their birds, there are typically two options: breasts and thighs, or the longer—but also more rewarding—process of plucking the entire fowl. However, a happy medium exists between these two choices, one that saves time but also offers the benefits of bone-in, skin-on pheasant.
An airline cut saves skin, resulting in a crispier exterior, while also leaving a drumette attached. While some chefs argue bone-in proteins don’t add extra flavor, I tend to disagree, since I believe innate flavors present in bones seep out into meat during cooking. As well, leaving the drumette attached allows for a more even cook and a juicer piece of pheasant once done grilling. Continue reading “The Airline Cut: Grilled Rosemary Pheasant with Red Curry Sauce”
Mole (pronounced “mo-LEY,” as in, “Holy moly that is some good sauce”) is a traditional Mexican sauce with numerous variations, though, in most recipes, it includes a rather unorthodox dinner ingredient: chocolate. Several complicated recipes exist for mole, though I believe some of these recipes involve lengthy steps—for example boiling chicken stock with cinnamon sticks and allspice berries instead of just adding those ground spices—which are rather unnecessary and produce negligible taste results. While this recipe may seem lengthy, creating this sauce shouldn’t take most experienced cooks more than an hour to prepare. A good mole, as my former kitchen manager described it, should be a great-tasting enchilada sauce with a hint of Mexican chocolate—still savory, but not too sweet. Continue reading “Chocolate? Chiles? Now We’re Talking Pheasant Mole Enchiladas”
In this recipe, America’s original game bird meets one of America’s favorite pastime—an old-fashioned summer cook-out. Since the Southwest is often considered prime quail hunting territory, it only makes sense to apply the grilled bird to a regional favorite. This quesadilla dish employs authentic Mexican cheeses and grilled quail to create a savory, cheesy appetizer or meal. Combined with smoked jalapeño guacamole—a refreshing, albeit spicy, treat during summer—your family will enjoy a fiesta of flavors usually only found closer to the border. Continue reading “A Kid’s Classic, Turned Wild: Quail Quesadilla”